TABLE 2.
Effects of temperature and fermentation duration on accumulation of soluble rHba
| Strain | rHb | IPTG concn (μM) | Temp (°C) | Duration of fermentation (h) | Avg % of soluble proteinb | Avg % of total proteinc | No. of fermentationsd |
|---|---|---|---|---|---|---|---|
| SGE1464 | rHb1.1 | 15 | 30 | 10 | 6.5 ± 1.6 | 13.5 ± 6.0 | 38 |
| SGE1483 | rHb0.0 | 15 | 30 | 10 | 10.0 ± 1.1 | 16.8 ± 1.9 | 3 |
| SGE1464 | rHb1.1 | 100 | 28 | 10 | 9.2 ± 2.8 | 13.0 ± 5.4 | 7 |
| SGE1483 | rHb0.0 | 100 | 28 | 10 | 16.6 ± 0.3 | 23.9 ± 5.1 | 3 |
| SGE1464 | rHb1.1 | 100 | 28 | 16 | 10.9 ± 1.9 | 21.8 ± 3.9 | 12 |
| SGE1483 | rHb0.0 | 100 | 28 | 16 | 11.0 ± 0.3 | 22.5 ± 4.0 | 3 |
a
Three aliquots of hemin were added to the fermentations. The final hemin concentration was 0.34 mM.
b
Average percentage of the soluble protein present as soluble rHb.
c
Average percentage of the total protein present as total globin protein (soluble globin plus insoluble globin).
d
Number of fermentations used to determine average soluble and total expression.